Saturday, July 19, 2008

Now don't get me wrong, I think making s'mores around the campfire can be a ton of fun, but why go through the hassle of planning a camping trip or finding firewood if you can bake up a batch of these beauties without all the trouble. I saw this recipe on Baking Bites and could not wait to make them. I followed her recipe with the exception of using dark chocolate instead of milk chocolate and they were amazing! I brought these into work on a Sunday when there were only 7 of us there (I am an auditor so I often work weekends) and by Monday morning there was only one left. These are definitely going to be a "go-to" dessert going forward.

In a large bowl, cream together butter and sugar until light. Beat in egg and vanilla.In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix at a low speed until combined. Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan. Place chocolate bars over dough. Two 5 oz. Hershey’s bars should fit perfectly side by side, but break the chocolate (if necessary) to get it to fit in a single layer no more than 1/4 inch thick. Spread marshmallow fluff evenly over the chocolate layer.

Place remaining dough in a single layer on top of the fluff. This is most easily done by putting the second half of the dough in a gallon size freezer bag. Use your palms to flatten it out, and then use scissors to cut down both long sides of the bag, so it will open up book-style. Open it up carefully, and the dough will stick on one side of the bag. Then place the bag, dough side down, on the other three layers. From there peel the bag up ad spread the dough where it is uneven.

Bake for 30 to 35 minutes, until lightly browned. Cool completely before cutting into bars

I was hesitant to try this after having so few comments to rely on (and so many of them deleted), but I'm glad I went through with it anyways. Whole family loved them, as well as the neighbors.My only criticism is that the recipe doesn't say specifically when to use the brown sugar, so I ended up realizing I had an unopened package of brown sugar after it was in the oven.

I had a ton of international SPAM coming through in the comments and Google informed me the site was going to be taken down if I did not clean up each page. The fastest way to do it was remove all comments and moderate all future comments. I apologize for the inconvenience, but rest assured these bars are awesome!

About Me

My name is Risa and I am an accountant living in the Washington D.C. area with a passion for all things sweet. I have always enjoyed baking and creating new treats, so I decided I would share it with the rest of the world. If you would like to email me I can be contacted at bakedperfection@gmail.com.